Mustard Aioli

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This quick mustard aioli is my one-minute go-to: sauce creamy, tangy, and flexible, made with good mayonnaise and your choice of mustard (Dijon is my favorite).

Prep Time5

Cook Time0

Total Time5

Course: condiment, Sauce

Servings: Yield 1 cup

Calories: 196kcal

Author: Sally Cameron

Ingredients

1 cup mayonnaise
2 tablespoons Dijon mustard or your favorite
2 tablespoon whole grain Dijon mustard or use all creamy Dijon, no seeds
1 garlic clove finely zested or microplaned
1 teaspoon lemon juice
¼ teaspoon fine sea salt

Options & Variations

¼ teaspoon dry mustard powder for a loose aioli
2 teaspoons horseradish drained if juicy, more to taste
2 teaspoons finely chopped soft herbs parsley, tarragon, dill, chives, chervil
2-3 teaspoons mild honey

Notes

Aioli Tips:

Be careful adding to much lemon juice as it quickly thins the aioli.
If adding horseradish, strain off any juices first.
Garlic is best using a microplane zester so the garlic melts in.

Mustard Tips:

While Dijon mustard is classic and I think the best, you can use other types of mustards (there are many!) to use as variations for your mustard aioli. Experiment and find what you like.

Nutrition